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Thread: CHEF MAXIMUS' KITCHEN or THE OFFICIAL ROTHARMY COOKBOOK

  1. #161
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    Sorry I said 'ass drippings' in a food-related thread.
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  2. #162
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    Originally posted by diamondsgirl
    how are things in West Vagina?

    LOL...
    Nice & wet!
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    Originally posted by MAX
    Let me know bro, I always like hearing how stuff turns out.
    Max,wings turned out pretty good. I marinated 'em a couple of hours in some lime juice and lemon pepper. Fried 'em and tossed them in some Bar-B-que sauce, worchester and Frank's hot sauce. Very good, meat falling off the bone quality. My breaded chicken turned out really good considering it was the first time I've done that. I sliced up some breasts and breaded them using an egg wash. Turned out great, IMO.
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    Should have nominated this one!!
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  5. #165
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    Originally posted by mewisemagic
    Should have nominated this one!!
    for Thread of the Year?

    you're right!
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    Originally posted by diamondsgirl
    for Thread of the Year?

    you're right!
    Nope..Try again

  7. #167
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    Thanks for bumping this thread cos I'd forgotten about it.

    Heck, you are useful for something at this site after all.

    Hey, if any of us have time over the next cupla days, please post some of your own stellar and unique family holiday stuff.

    I'll share couple right off the bat.

    My grandmother always did mint peas as a side dish for Christmas dinner. Sounds weird, I know but tasted yummy. Just frozen peas steamed with butter, salt, pepper and a cupla drops of peppermint extract. Tastes yummy with the turkey and stuff.

    Also, my uncle does this wicked spinoff of the regular cranberry sauce. He does it with cranberries, vodka and horseraddish. 'Tis fucking stellar and gives both the turkey and gravy an extra "kick."

    What else do y'all got besides green bean casserole?
    Last edited by MAX; 12-23-2005 at 04:33 AM.
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    Originally posted by MAX
    ... Also, my uncle does this wicked spinoff of the regular cranberry sauce. He does it with cranberries, vodka and horseraddish. 'Tis fucking stellar and gives both the turkey and gravy an extra "kick."...
    Me, VODKA (and cranberries) fan!!!
    Will try and let you know...

    Thanks!
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    Originally posted by MAX
    Thanks for bumping this thread cos I'd forgotten about it.

    Heck, you are useful for something at this site after all.

    Hey, if any of us have time over the next cupla days, please post some of your own stellar and unique family holiday stuff.

    I'll share couple right off the bat.

    My grandmother always did mint peas as a side dish for Christmas dinner. Sounds weird, I know but tasted yummy. Just frozen peas steamed with butter, salt, pepper and a cupla drops of peppermint extract. Tastes yummy with the turkey and stuff.

    Also, my uncle does this wicked spinoff of the regular cranberry sauce. He does it with cranberries, vodka and horseraddish. 'Tis fucking stellar and gives both the turkey and gravy an extra "kick."

    What else do y'all got besides green bean casserole?
    I like putting all kinds of fruit in my cranberry sauce

    apples, pears, BANANAS, RAISINS....lol

    want some Maximus??? :p

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    Originally posted by diamondsgirl
    I like putting all kinds of fruit in my cranberry sauce

    apples, pears, BANANAS, RAISINS....lol

    want some Maximus??? :p
    Get a room

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    Originally posted by mewisemagic
    Get a room
    ... WITH a waterbed!

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    Originally posted by mewisemagic
    Get a room
    Get a clue.

    You ain't scorin' ANY points with that stupid title of yours either. Sucking fatass to a self proclaimed Un-Dave fan. 'Tis pathetic and you should be ashamed even showing your alias ridden mug around heeya.

    And you call yourself a Rothfan?

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    Originally posted by diamondsgirl
    I like putting all kinds of fruit in my cranberry sauce

    apples, pears, BANANAS, RAISINS....lol

    want some Maximus??? :p
    *Doing my best fag or gay lisp imitation*

    I love bananathhhhh coconuthhhh and grapethhhhh...

    That'thhhhhh why they call me "Tarthhhan of the apethhhhhh..."


    So queeya it belongs alongside some eggnog coffee circle jerk, no? lol

    Yes, lots of raisins, bananas, avocados, and hard boiled eggs please.

    And I'll make you a mushy and raw tomato sandwich. :p

    I know you'd really WANna eat that.

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    Originally posted by blonddgirl777
    Me, VODKA (and cranberries) fan!!!
    Will try and let you know...

    Thanks!
    Wish I could tell you how to make it.

    I know it's cranberries, creamed horseradish and stoli all pureed together. It has the consistancy of the creamed horseradish that 'tis traditionally served with prime rib. However, it's pink. I'll post the recipe if I can but I'm sure it's not too hard to figure out?

    You prolly just mix the three ingredients together, throw 'em in a cuisinart and voila?

    The same uncle of mine makes yams with bourbon that everyone gloats about. Can't say if they're any good or not cos I fuckin' hate yams and have never tried them.

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    Originally posted by blonddgirl777
    ... WITH a waterbed!
    I'd sail the high seas with Captain Diamondsgirl anyday.

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    Heeyas another while I'm up recouperrating from coughing up my lungs, medicated and cannot sleep for a minute.

    My mother's side of the family has also and always served sauerkraut as a side dish on both Thanksgiving and Christmas.

    Either my Mom, Aunt or late Grandmother would/does cook up sauerkraut with diced up granny smith apples in them. 'Tis a delicious side dish and served hot.

    I guess the recipe isn't too weird either cos I remember talking about putting the mixture on bratwurst to BigBadBrian (a Wisconsin native) a few years ago and he told me that it's a common German recipe.
    Last edited by MAX; 12-24-2005 at 05:34 AM.

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    I only SPOKE about the cranberry/vodka sauce but was strongly warned NOT to add any horseradish to the cran. sauce etc...

    So I thought... N'ha...
    I'll just make a "Bay Breeze" and drink it up!

  18. #178
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    *bump* errrrrrr... *burp*

    There's this waaay old "market/deli" right by my crib (I've mentioned it many times before) where I sometimes stop for lunch, if I'm going home for the hour, etc. I live in an old neighborhood of SLC and this market has been there since the forties. 'Tis very "yuppie" now but the quality has always remained in tact.

    'Tis a spendy place but they have the BEST products. I mean a BEYOND fresh fruit, veggie, salad "bar" and their meats, cheeses and breads are nothing but the best. An example of how stellar this market is; When you order a turkey sand, you don't get the pressed shit. It's real turkey meat and baked in house. Thick, just like after Thanksgiving. About ten bucks for most sandwiches but well worth it. Another example; They have this "Bayou Burger" which 'tis a blackened (cajun thingy that makes meat literally black) hamburger patty, tons of melted cheese, four cajun spiced, grilled shrimp with a spicy cajun mayo. The burger 'tis like twelve bucks but OMG!!!

    Like I said, extremely pricey but I've never been into fast food and I'm careful about what goes into my body, so I don't mind spendin' cash for a healthy lunch on days when I don't make my own.

    Anyhoo, they've started doing this cheapie "leftover lunch sandwich special" which I think 'tis totally cool and completely original. Plus, they don't waste whatever entree specials from the day prior. For instance, if they do say "Southern Fried Chicken" on Wednesday, don't sell it all, instead of throwing it away 'tis the next day's "Leftover Lunch Special." They take the fried chicken, strip both the meat and the breading off, put it on a sandwich with, mayo and coleslaw and sell it for lunch. 'Tis stellar.

    Where am I going with this? Dunno? lol Anyway, yesterday I went in there to grab a bay shrimp salad (un-fucking-believable sandwich!!!) sand, pickle speeya and an apple for lunch but saw the leftover special and bought it.

    It was a "Lasagna" sandwich. Fuckin' stellar!!! A heaping mound of homemade sagnee scrunched between thick sliced garlic bread, tons of melted mozzerella cheese and served hot. Isn't that cool? It was so fuckin' huge that I could only eat half of it for lunch and it was only five bucks. I also bought a cup their soup of the day (also homemade) cream of artichoke with crab. I'll post their soups some other time.

    Anyway, didn't know where else to post this so I thought this thread would work?

  19. #179
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    Originally posted by MAX
    pickle speeya
    ROTFLMAO

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    Bump.

    Anyone have any rib BBQ'ing REcipes to share. I have a contest to go to in Texas, early May and I ought to have a few run-throughs before then. Me and my brother/bro.-in-law have gone the past 2 years but for the most part we only succeeded in killing a few cases of Beer. :bottle:

    We've always cooked pretty good stuff IMO but the competition is real stiff, people take their BBQ real seriously over there.

    Anyway any stories/tips will probably be appreciated.

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    Barbecued Chicken with an Apricot Glaze

    – New recipe
    This is a sauce that's suitable for all meats but particularly chicken drumsticks. One important point is that drumsticks need pre-baking in a pre-heated oven for 15 minutes just before glazing and barbecuing.


    Serves 6

    Ingredients
    18 small-to-medium chicken drumsticks


    one glass of white wine


    For the apricot barbecue glaze:

    2 large fresh apricots


    2 rounded tablespoons dark soft brown sugar


    2 fl oz (55 ml) Worcestershire sauce


    2 fl oz (55 ml) light soy sauce


    1 tablespoon grated fresh ginger


    1 rounded teaspoon ground ginger


    a few drops of Tabasco sauce


    2 tablespoons tomato purée


    1 clove garlic


    freshly milled black pepper
    Barbecued Chicken with an Apricot Glaze

    – New recipe
    This is a sauce that's suitable for all meats but particularly chicken drumsticks. One important point is that drumsticks need pre-baking in a pre-heated oven for 15 minutes just before glazing and barbecuing.

    Serves 6
    Ingredients
    18 small-to-medium chicken drumsticks

    a glass of white wine

    For the apricot barbecue glaze:

    2 large fresh apricots

    2 rounded tablespoons dark soft brown sugar

    2 fl oz (55 ml) Worcestershire sauce

    2 fl oz (55 ml) light soy sauce

    1 tablespoon grated fresh ginger

    1 rounded teaspoon ground ginger

    a few drops of Tabasco sauce

    2 tablespoons tomato purée

    1 clove garlic

    freshly milled black pepper
    M.
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    These are best of all barbecued, but still taste very good grilled and they provide a special supper dish in moments. Loin chops can be cooked in the same way but need approximately 10 minutes each side.


    Serves 4

    Ingredients
    8 British lamb cutlets (trim off most of the fat)


    2 tablespoons made-up mustard (English or Dijon)


    3 rounded tablespoons demerara sugar


    salt and freshly milled black pepper


    Pre-heat the grill to a high setting.

    Click here for Donald Russell meat


    Wipe the cutlets first with some absorbent kitchen paper to dry them, season them with salt and pepper, then spread both sides of each cutlet with mustard.

    Now dip them in sugar, making sure they get an even coating, and grill them for about 5 minutes on each side – or more or less, depending on their thickness.

    This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.

    Sorry if it print twice I am having problems with my computer.
    M.

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    BlonddGirl's Everyday Smoothie
    (Fuel for working out);

    3/4 Cups of Frozen Fruits,
    1/2 Banana,
    1/2 Cup Plain Yogurt,
    1 Whole Egg or 2 Tble Spoons of Egg Whites
    (The egg can be replaced with Protein Powder)
    1 Tble Spoon of Grinded Flax Seeds
    2 Tble Spoons of Granola or Oatmeal
    Liquify as you like, with 2% Milk...

    Blend and Enjoy!
    (Must be consumed immidiately because of the egg)...

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    Little Texan's Mean Greens

    4 bunches Turnip Greens
    9 cans Beef Broth
    1 pkg Hickory Smoked Bacon, cut into pieces
    3-4 Turnips, diced
    2 cups Water
    Salt and Pepper

    Pour beef broth and water into large pot, and put on low heat. Dump bacon pieces into broth and let cook for about 10-15 minutes. Put turnips in the pot, salt and pepper well, and turn up heat slightly. Let cook until turnips are nearly tender, then begin putting chopped greens into pot, little by little, until wilted down. Stir greens, salt and pepper to taste, and let cook for about 15 minutes, or until greens are fully cooked. Important Step Let greens sit in refrigerator overnight, then heat up next day and serve.

    Guaranteed best greens you've ever had!
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    Shake it slow...do that ol' bump an' grind-ah...
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    A Sesh Special

    1/4 Bottle Havana Club Blanco Rum
    10 Ice Cubes
    Diet Coke With Lime
    1 Lime

    Method

    Take a pint glass and fill it halfway to the top with ice. Pour in rum, then fill to top with diet coke. Cut lime lengthwise. Squeeze one half into drink and drop the other half in the pint tumbler.

    Drink.

    Repeat.
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    Fresh Tomato Salsa

    1 1/2 pounds ripe tomatoes, seeded and chopped
    1 medium red onion, chopped
    1 large clove garlic, chopped
    3 green onions, chopped
    1 to 2 large fresh jalapeno peppers, chopped
    1/4 cup fresh cilantro leaves, chopped
    1 to 3 cans of green chiles, depending upon taste
    1 tablespoon olive oil
    2 tablespoons fresh lime juice
    1/2 teaspoon salt
    1/4 teaspoon ground cumin
    1 teaspoon red wine vinegar
    2 tablespoons tomato juice

    Combine onion, garlic, jalapeno and cilantro in blender or food processor. Pulse until finely chopped, but not pureed.

    Add tomatoes, canned chiles, oil, lime juice, salt, cumin, vinegar and tomato juice. Pulse until just chopped, not too smooth.

    Correct seasonings, if necessary. Cover and refrigerate for about an hour before serving. Makes about four cups.

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    On the previous recipe, I use a 28 and 14 ounce can of tomatoes, each, and they work fine, no hint of a canned taste. I also double the amount of salt and cumin it calls for. Also, I use the tomato juice from the canned tomatoes rather than buy extra cans of it. I've been making the shit out of this the past couple of weeks! You can can this, but I suggest using pint jars and processing for 20 minutes in a boiling water canner, as it doesn't can well in large jars.
    Last edited by Little Texan; 07-23-2006 at 10:00 PM.

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    Trying my best to keep this thread going!

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    Originally posted by Little Texan
    Fresh Tomato Salsa

    1 1/2 pounds ripe tomatoes, seeded and chopped
    1 medium red onion, chopped
    1 large clove garlic, chopped
    3 green onions, chopped
    1 to 2 large fresh jalapeno peppers, chopped
    1/4 cup fresh cilantro leaves, chopped
    1 to 3 cans of green chiles, depending upon taste
    1 tablespoon olive oil
    2 tablespoons fresh lime juice
    1/2 teaspoon salt
    1/4 teaspoon ground cumin
    1 teaspoon red wine vinegar
    2 tablespoons tomato juice

    Combine onion, garlic, jalapeno and cilantro in blender or food processor. Pulse until finely chopped, but not pureed.

    Add tomatoes, canned chiles, oil, lime juice, salt, cumin, vinegar and tomato juice. Pulse until just chopped, not too smooth.

    Correct seasonings, if necessary. Cover and refrigerate for about an hour before serving. Makes about four cups.
    Hey,
    Do you own a "Magic Bullet"?
    :p

    I love Salsa...
    Thanks!

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    Originally posted by Little Texan
    Trying my best to keep this thread going!
    Bro, you're a stud for firin' up this pup again.

    I'll help and post some more recipes over the weekend.

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    I've gotta couple that I've completely made up. So, I'll type how I do them but unfortunately, I have no specific amounts of ingredients or for how many people, etc. Those of you who cook will have to figure that out on your own. lol

    Ok, I made up these "Fajita-Type" grilled chicken sands for the bbq.

    Take one packet of Lawry's Brand Fajita Seasoning Mix, some canned green enchilada sauce, the juice of one whole lime (dunno why but it works and adds a killer flavor?) and combine with the water amount the fajita mix says to use. I also add a little more fresh cracked pepper, garlic and hot sauce but that's just me cos I like the shit spicy.

    Ok, combine all of that and marinate boneless chicken breasts in them for at least half a day. Overnight is even better.

    Then just bbq the breasts. While grilling them and on the last turn, I put a thick slice of pepperjack or colby/jack on them to melt along with bacon and Ortega Brand mild green chilis, the canned whole ones. Actually, put the pepper slice underneath the cheese before you melt it for a better result, IMO.

    For the buns, there's a "trick" my grandmother always used to "toast" them. Just spread mayo over the buns, put them face down and grill them. Might sound weird and/or gross but believe me, it flavors the fuck outa the buns and toasts them perfectly.

    In this case, I make a "special" mayo for the sands. I just combine regular mayo with Chef Paul Prudhomme's Magic Seasoning Blends ~ Blackened Redfish Magic. Season and mix to taste. It makes a great and spicy "Southwesternish" mayo.

    I also like to top these sands with shredded lettuce, diced tomatoes, sliced black olives and sour cream. Y'all get the idea, I hope?

    They're a great and EASY alternative for bbq chicken sands on the grill. Fuck, you could put whatever you want on them like grilled peppers, corn, etc...

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    Easy One for everybody.

    Dozen fresh Green Muscles.
    Curry powder
    1 fry pan
    Oil/butter
    mix together for 10 minutes and eat.
    Hey Jackass! You need to [Register] or log in to view signatures on ROTHARMY.COM!

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    Originally posted by Dan
    Easy One for everybody.

    Dozen fresh Green Muscles.
    Curry powder
    1 fry pan
    Oil/butter
    mix together for 10 minutes and eat.
    Do you mean Green Lip MUSSELS? lol :p

    Cool idea. I like clams or NEW ZEALAND COCKLES the best.

    However, I use garlic, shallots, white wine and butter. Fuck, cockles are SERIOUSLY one of my FAVORITES EVA!!!

    Are you familliar with Cockles Dan? The place where I buy them say they come from your land? Love them cos they're sweeter and little "baby" clams. Fuck, I'm drooling just thinking about them.

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    Originally posted by MAX
    Do you mean Green Lip MUSSELS? lol :p

    Cool idea. I like clams or NEW ZEALAND COCKLES the best.

    However, I use garlic, shallots, white wine and butter. Fuck, cockles are SERIOUSLY one of my FAVORITES EVA!!!

    Are you familliar with Cockles Dan? The place where I buy them say they come from your land? Love them cos they're sweeter and little "baby" clams. Fuck, I'm drooling just thinking about them.
    Hello Max.

    Yes,Green Lip Mussels are The Best to use.Garlic Mussels are nice too.

    Max,seafood is all-round our Great Country.

    Seafood is great to build up your Muscles.

    Cockles are like wild around here Max,you are allowed betwwen 20 to 40 per person when going out to get them off the beach.

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    Originally posted by Dan
    Hello Max.

    Yes,Green Lip Mussels are The Best to use.Garlic Mussels are nice too.

    Max,seafood is all-round our Great Country.

    Seafood is great to build up your Muscles.

    Cockles are like wild around here Max,you are allowed betwwen 20 to 40 per person when going out to get them off the beach.
    What 'tis it with all of the names? :eek:

    Don't tell me that ALL of them come from New Zealand?

    Think about it?

    COCKles. Mussels and the John Dory fish? lmao!!!

    Seriously though, I fucking love cockles. I'm jealous. Gosh, I have to buy them for like 20 dollars a pound.

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    Yes all from N.Z.

    About the names,The Maori people were here first so We went with what the called them.

    Max,You will have to come down here one day and enjoy our seafood for yourself.

    I boil a pot of water and then put the cockles in until they are opened, then I make a sauce for them.

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    Originally posted by Dan
    Yes all from N.Z.

    About the names,The Maori people were here first so We went with what the called them.

    Max,You will have to come down here one day and enjoy our seafood for yourself.

    I boil a pot of water and then put the cockles in until they are opened, then I make a sauce for them.
    It's a date.

    You and me, cockles, muscles, stripping down to our bras and panties and having a ticklefight... :p

    OOF!!! I think I've gone too far? lmao

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    Originally posted by MAX
    It's a date.

    You and me, cockles, muscles, stripping down to our bras and panties and having a ticklefight... :p

    OOF!!! I think I've gone too far? lmao
    Bring plenty of SunScreen for the beach.

    Bring your Togs and it's a date.

    BBQ on The Beach,fine looking kiwi Ladies and a Keg or two of Beer to wash down the seafood.

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    Hairy Bearded Clams, with Kiwi white sauce, DAN THE MAN STYLE !!


    ORRRIGGGGGGGGGGGGGGGGGGHTTTTTTTTTTTTTT !!!!
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